Disclosure: I was given a bag of THM Baking Blend to review but received no compensation for this post and all opinions are my own. Duh. Baking Blend can be purchased through the Trim Healthy Mama Online Store. If you purchase through my link, I get a small commission which at no extra charge to you helps support this site. Thanks!

A lot of low carb flours tend to be heavy and dense, so I wasn’t sure how I was going to get a nice tender crumb for a white donut recipe. That’s where the new THM Baking Blend comes in. That stuff is pretty awesome! It gives a much fluffier texture to baked goods – so much fluffier in fact that I had no idea how to bake with it! I’m so used to baking with coconut flour that the first time I used the Baking Blend to try these donuts, I ended up with something that tasted good but could be wrung out like a sponge. I found out that Baking Blend doesn’t require nearly as much liquid as coconut flour and acts much more “normal” (although I believe you still need more liquid with it than you would with white flour).

What sets the Baking Blend apart is the nice structure it lends to baked goods. Of course white and wheat flour contain gluten, which is an integral part of the structure of baked goods. Gluten is what lets you have fluffy bread and cakes. When working with low carb flours that don’t contain gluten, often baked goods turn out dense. While Baking Blend still leaves you with something more dense than white flour would give you, it’s so much fluffier than most low carb flours! I’m extremely impressed with it. The crumb of these donuts is similar to what I imagine a boxed cake mix would taste like (not having tasted one in awhile…haha).

This is a great basic recipe that could be used for many different things, I’m sure! I used it to make mini donuts, but I also give instructions for baking these in mini muffin tins in the oven. I’m sure you could make this into a cake, and I put suggested baking instructions in the Notes section of the recipe below. If using this recipe for a cake, I recommend that you sweeten the batter more than what I wrote here, since I was taking into account the fact that these donuts would be rolled in powdered sweetener. Hey, make a cake and frost it with any of my three frosting recipes here, here, or here. And make some ice cream to go with it!

These donuts are so easy (only a few ingredients!) and cute, and they received rave reviews from my family, including my anti-THM sister and brother who couldn’t resist trying one of these cuties. I couldn’t believe my ears when I heard, “You should make these again!” And I just have to share something my little six-year-old brother said. He’s very well-fed and built strongly, but he’s not really overweight. We like to tease him about having a muffin top, though, and he reciprocates. So as he chows down on his donut he says, “You’ll make my muffin top go away and even give me a good appetite!” We roared.

Beat the liquid ingredients well. Add the dry ingredients and beat again until everything is combined. Bake by scant 2 tablespoon scoops in a BabyCakes mini donut maker (spray with nonstick cooking spray first) until a toothpick comes out clean, the tops are dry, and the bottoms are slightly toasted.

You can also bake these by scant 2 tablespoon scoops in greased mini muffin tins at 350 degrees F for about 11 minutes or until a toothpick comes out clean and the tops are just dry. Don't overbake!

Let the donuts/mini muffins cool on a wire rack, then refrigerate until completely chilled. After they are completely chilled, roll them in powdered erythritol or xylitol (or other granulated sweetener of choice, preferably one that measures like sugar and isn't too concentrated). Keep in the refrigerator.

Notes

If you decide to use this basic recipe for a cake, cupcakes, muffins, what have you, you'll probably need to use more sweetener in the batter. These donuts were being rolled in powdered sweetener, so I scaled back the sweetener in the donuts themselves. If using this recipe in a different size pan, I suggest baking at 350 degrees F until a toothpick comes out cleanly and the top of the baked item is dry and not soggy.You can find a recipe formulated for my baking mix in my cookbook, Necessary Food.To make these donuts a little more "authentic", you can fry them on both sides in refined coconut oil after baking them in the donut maker. This gives them a nice crisp and fried flavor.

Comments

I love your website. I saw THM is currently out of Baking Blend. How can you make your own baking blend? Also can you substitute butter for Coconut oil? I am allergic to Coconut anything. I appreciate your help. Thanks, Dale

These do not look like they are supposed to be healthy (which is a good thing!)! I can’t wait to try these, I haven’t made ANY donuts since Trim Healthy Mama… Which means I’ve been craving them for over a year… lol
It’s because I need to buy a donut maker. 😉

Briana, this recipe looks so good I just ordered a donut maker this evening! My hubs may not thank you right away (because of this extra expense), but once I get that first batch made…:-) Could you tell me where you found powdered erythritol, please? I didn’t know if my Sweet Blend, which I ran through our coffee grinder, would suffice?
Thank you for sharing all your incredible recipes! I’d hug you if I could!

These were incredible! Made them I a mini muffin tin in oven and used powdered erythritol I made from granulated in my nutribullet. Thank you so much! I appreciate that they don’t use a ton of eggs and have that eggy flavor. The texture is so light like you would expect from a baked good!

Another winner from Briana! I made these exactly as reciped, with the THM Baking mix, and rolled them in powdered erythritol, and they were great! Even the two carb eaters I live with liked them and where amazed how low carb they were. Can’t wait to try them in a chocolate-chocolate version… My current favorite for a biweekly treat to make me forgot my ketogenic lifestyle…!

I even bought the Babycakes mini donut maker (cheap on eBay), which is really worth the $15…!

There isn’t a set serving size; just eat until you are satisfied. The whole batch might be a bit overkill…lol. I used imitation vanilla on my older recipes because that’s what my mom buys (she’s the one who gets the groceries most of the time). I do have some vanilla extract now, so that’s what I’m using currently. Just use a little less of the real vanilla extract and you should be fine.

Brianna, can you think of an egg-substitute that can be used in this recipe? My son has severe egg-allergy and I would like to make this for him as he has never had powdered donuts and he thinks he is missing out.
TIA,
Chrissi

Hi Chrissi! I don’t have any experience with egg substitutions, so I’m afraid I’m not much help. You could check Pinterest for egg substitute ideas, and I know that Tina over at Oil of Joy (http://anointedwithoilofjoy.blogspot.com/) has some ideas as well – she blogs allergy-friendly recipes.

Okay so I have to explain myself before I even say anything. I named my firstborn son “Duncan” for a reason. I LOVE DONUTS!!!! You have just given me permission too eat donuts again. Thank you. Thank. Thank you. From the bottom of my feet to the tippy top of my THM head. Thank you.
Question: with the donut maker, do you find that it heats up too much? Mine does, but I think it’s just a bad egg. It was the display model and I got it on clearance.

Actually I just cleaned it very well and didn’t plug it in until I started mixing the dry ingredients into the wet ingredients. They turned out perfect! I made a chocolate ganache and double iced them. They turned out better than donut shop donuts! My father in law ate 3, and my husband (who doesn’t eat sweets often) ate one! Thanks again for the recipe!